Pad Krapao Thai dish you can’t miss

Pad Krapao Moo Sap (Thai Holy Basil Stir-Fry with Minced Pork)

Serves: 2–3 Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes

This is the classic Bangkok street-food version—fast, fiery, and fragrant. Serve with steamed jasmine rice and a fried egg (kai dao) on top for the full experience.

Ingredients

For the stir-fry:

• 400 g (14 oz) minced pork (20–30% fat for juiciness; substitute ground chicken or beef if needed)
• 4–6 Thai bird’s eye chilies (adjust to heat tolerance; start with 2 if unsure)
• 5 garlic cloves, peeled
• 1 small shallot (or ¼ red onion), roughly chopped
• 1½ tbsp vegetable oil (or pork fat rendered from the mince)
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce (for color; optional but traditional)
• 2 tsp fish sauce
• 1 tsp sugar (palm or white)
• 2 cups holy basil leaves (krapao), picked off stems, loosely packed (Thai sweet basil works in a pinch, but flavor differs)
• ½ cup long beans or green beans, cut into 1-inch pieces (optional but classic)

To serve:

• Steamed jasmine rice
• 2–3 fried eggs (sunny-side up with crispy edges)
• Prik nam pla (fish sauce with sliced chilies) on the side

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Instructions

1. Prep the chili paste base Pound the chilies, garlic, and shallot in a mortar and pestle to a coarse paste (or blitz in a small food processor). You want texture, not a smoothie.
2. Heat the wok Get a wok or large skillet screaming hot over high heat. Add the oil and swirl to coat.
3. Fry the paste Toss in the chili-garlic-shallot paste. Stir-fry 15–20 seconds until fragrant and the garlic just starts to color. Don’t let it burn.
4. Cook the pork Add the minced pork. Break it up with a spatula and spread it out. Let it sear undisturbed for 30 seconds to develop flavor, then stir-fry until just cooked through (2–3 minutes). It should still be juicy.
5. Add long beans (if using) Throw in the beans and toss for 30 seconds.
6. Season Splash in oyster sauce, light soy, dark soy, fish sauce, and sugar. Toss everything to coat. The sauce should reduce slightly and cling to the pork—about 1 minute. Taste: it should be salty, sweet, spicy, and umami. Adjust with a dash more fish sauce or sugar if needed.
7. Add holy basil Turn off the heat. Throw in the basil leaves and toss until just wilted (10–15 seconds). Residual heat is enough; overcooking makes it bitter.
8. Plate Spoon over hot jasmine rice. Top with a fried egg. Serve immediately with prik nam pla on the side.

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Fried Egg (Kai Dao) – Quick Method

• Heat 2 tbsp oil in a small pan over medium-high until shimmering.
• Crack in egg; fry 1–2 minutes until edges are golden and crispy. Baste whites with hot oil if needed. Yolks should stay runny.

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Pro Tips

• Holy basil is non-negotiable for authentic flavor—look for “bai krapao” in Asian markets.
• Make it milder: Remove chili seeds or use fewer.
• Make it hotter: Pound in a couple extra chilies or add a spoon of chili jam (nam prik pao).
• Vegetarian: Swap pork for crumbled firm tofu + 1 tsp mushroom soy; double oyster sauce to vegetarian stir-fry sauce.
• No wok? Use a large non-stick skillet, but crank the heat and don’t crowd the pan.

Enjoy your pad krapao!

Love authentic Thai flavors? This recipe is part of a broader collection in Thai Cooking for Farang na, where I guide you through over 100 traditional Thai dishes with clear technique and real balance. You can explore the full cookbook here.